Prep time10 minutes
Cook Time20 minutes
Equipment: Classic Dutch Oven
1 large head of broccoli
1 bunch of kale
5 stalks of celery
1 juicy lime
1 handful of fresh herbs (basil, parsley, mint, etc.)
1 cube of vegetable stock
6 cups of water
Begin by preparing your ingredients; roughly chop the broccoli including the stalk, the celery and the herbs. Divide the bunch of kale in half; roughly chop one half and using a sharp knife. Prepare the other half of the bunch by slice the kale leaves off the thick stalks and ripping them into small bites for your kale chips.
Warm up a big drizzle of olive oil in your Dutch Oven and throw in the broccoli and celery. Sauté for a few minutes until the veggies begin to soften and throw in the roughly chopped kale leaves. Cover with 6 cups of water and toss in your cube of vegetable stock.
Bring everything to a boil and then lower the heat to a rolling simmer, cover and cook until the veggies are nice and soft.
Meanwhile, preheat the oven to 350℉ (175℃) and toss the kale leaves you’ve prepared for the chips with olive oil in a small bowl. Season with some salt & pepper and the zest from your lime and massage the ingredients into the leaves.
Arrange the kale chips on to a baking tray lined with Kana parchment paper. Make sure they aren’t touching each other for optimal crispiness. Bake in the oven for about 8 minutes, but keep an eye on them to ensure they are crispy but don't burn. When ready, remove them from the oven and set aside.
Uncover your Dutch oven and once the veggies are soft, toss in the fresh herbs and blitz until smooth using an immersion blender, or by transferring the soup in batches to a food processor or standing blender. Transfer the smooth soup back into the Dutch oven. Squeeze in all of the juice from the lime and stir.
To serve, place some crunchy kale leaves on top of a good helping of soup and enjoy.